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Description of an empyreumatic (charred) smell and taste of a wine in the context of a wine evaluation or wine address. Tastes that sometimes appear quite similar or even occur together are described as roasted, caramelised and (in this case as a negative enhancement of smoky) burnt. This is often caused by heavily toasted barrique barrels and the resulting intense toasty aroma. A smoky tone can also indicate a wine defect such as horse sweat.

rauchig - Rauch und Barriquefässer

Smoke: by Hanjörg Scherzer on Pixabay
Barrique barrels: by MPW57 - Own work, Public domain, LinkHeader3

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